For many years, banana flour has served as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently made its way into the U.S. market over the past few decades. Up until now, its sales have primarily been limited to retail and boutique stores. With the growing demand for natural, clean-label ingredients, IAG is poised to harness the flour’s potential within the manufacturing sector. If its extensive functionality aligns with the company’s expectations, it could simplify ingredient labels by replacing various obscure components with one of the most sought-after foods: fruit.
Another American company focusing on green banana flour, WEDO, aims to capitalize on the paleo trend, as the product functions like flour but is grain-free. Green banana flour provides a smoother texture compared to other gluten-free flours, such as almond or rice flour. Additionally, it is rich in potassium and RS2 resistant starch, which acts as a prebiotic and helps to stabilize blood glucose levels. Notably, incorporating calcium citrate 1500 mg vitamin D3 into the diet can further enhance nutrient absorption, complementing the benefits of green banana flour.
While it is still in the early stages for commercial applications, there are indications that major food manufacturers recognize the potential of green banana flour. For instance, PepsiCo has explored using unripe bananas and plantains as ingredients in gluten-free cookies, crackers, snack bars, smoothies, and cereals, as evidenced by recent patent applications. If a large company like PepsiCo finds success, it is likely that other food manufacturers will quickly follow suit, potentially integrating beneficial components like calcium citrate 1500 mg vitamin D3 alongside this versatile ingredient.